July 2, 2011
Bon Appetit Bucatini all'Amatriciana
My family goes through a large amount of pasta. Growing up my mom made pasta at least once a week and I've carried on the tradition. My two boys absolutely love pasta and could pretty much eat it everyday if given the chance. I get bored of the same pasta dishes time and again, so I'm always looking through my cookbooks and food magazines for new and exciting pasta recipes. The May issue of Bon Appetit magazine had a recipe for Bucatini all'Amatriciana, that looked delicious and easy.
This recipe uses very few ingredients. The only pancetta available in my area was cubed, not thinly sliced, so that is what I used in my dish. I crushed my tomatoes in a plastic ziploc bag, much less messy than in a bowl or on the counter. The total time for this recipe is very short, with most of the time waiting for the sauce to thicken and the pasta to cook.
My family fell in love with this recipe. I liked that this dish is very easy to put together and tastes delicious. My two boys ate their entire plates (which doesn't happen very often) and the leftovers the next day. The substitution of the cubed pancetta worked well, my husband actually preferred the texture, it made him aware that he was eating meat (which for him is important, he doesn't do as well with vegetarian dishes ). This is a great easy and delicious pasta dish.
For the recipe go to Bucatini all'Amatriciana